Charred Broccolini with Anchovy Crumbs

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• 600 g broccolini, trimmed
• 4 tbsp extra-virgin olive oil
• 60 g coarse sourdough breadcrumbs
• 4 anchovy fillet in oil
• 2 garlic clove, grated
• 1 lemon, for zest and juice
• Flaky saltto taste

Step-by-Step Instructions

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1. 01Make the crumbsWarm half the oil in a small pan, melt the anchovy into it with the garlic, then toast the breadcrumbs until deep gold and crisp. Tip onto a plate.
2. 02Char the broccoliniGet a heavy pan very hot. Add the broccolini dry, in one layer, and leave until blackened in patches, about three minutes, then turn.
3. 03Steam brieflyAdd a splash of water and cover for ninety seconds so the stems turn tender but keep their bite.
4. 04Dress and serveToss with the remaining oil, lemon juice and zest, pile onto a warm platter and scatter the crumbs and flaky salt over the top.